Publications by authors named "Zemin Pang"
Article Synopsis
- The study focuses on three types of high-temperature fermentation starters (white, yellow, and black) used in making sauce-flavored baijiu in northern China.
- The findings reveal that white fermentation starters have the highest liquefying power, while black starters excel in saccharifying and esterifying processes, with yellow starters containing the most volatile flavor components.
- The analysis of microbial communities shows different dominant microbes in each starter type and highlights correlations between these microorganisms and key flavor compounds, providing insights for improving baijiu production.
Sauce-flavor baijiu is a representative of Chinese traditional fermented baijiu using grains as the raw materials through the co-fermentation of microorganisms. The whole manufacturing process includes 7 times of distillation and generates 7 kinds of base baijius. The final product is a mixture of the 7 kinds of base baijius.
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